Transport yourself to the bustling streets of Bangkok with this vibrant Thai Red Curry Chicken recipe. Imagine the fragrant aroma of fiery red chilies, sweet coconut milk, and aromatic spices mingling together, creating a symphony of flavors that will tantalize your taste buds. This dish isn't just about heat; it's a delicate balance of sweet, savory, spicy, and creamy textures that will leave you craving more. Forget takeout – you can easily recreate this authentic taste at home with simple ingredients and surprisingly straightforward techniques.
This recipe guides you through each step, ensuring a delicious and authentic Thai Red Curry Chicken. From preparing the aromatic curry paste to perfectly balancing the ingredients, we'll walk you through the process so you can confidently create this culinary masterpiece. Get ready to experience the intense flavors and unbelievably creamy texture of this beloved Thai classic; let's get cooking!
Tools Needed
- Saucepan
- Small saucepan
- Knife
- Cutting board
- Strainer
Ingredients
- Chicken thighs and breast: 3 thighs and 1 breast
- Coconut milk
- Thai basil: 25 grams
- Red chili paste: 100 grams (homemade) or 1 tbsp (store-bought)
- Bamboo shoots: 150 grams
- Red bell pepper: 1/3
- Thai eggplants: 3
- Green beans: 150 grams
- Palm sugar: 10 grams
- Lime leaves
- Water: 500 ml
- Salt: 1/4 tsp
- Fish sauce: 3 tbsp
Step-by-Step Instructions
Step 1. Preparing the Ingredients and Broth
- Cut chicken into 1.5 cm thick pieces.
- Cut buns, add to saucepan with water and salt. Simmer until foam appears, then remove foam and simmer for 15 minutes.
- Cut bamboo shoots into thin slices and boil for 10 minutes. Drain.
- Strain the chicken broth.
Step 2. Building the Curry Base and Adding Chicken
- Heat coconut milk (thick part) and red curry paste in a saucepan over medium heat for 10 minutes, stirring occasionally, until red oil appears.
- Add palm sugar and fish sauce. Stir for 2 minutes.
- Add chicken and lime leaves. Mix for 1 minute.
Step 3. Simmering with Broth and Vegetables
- Pour in broth and the clear part of coconut milk. Simmer for 3 minutes.
- Add green beans and bamboo shoots. Simmer for 2 minutes.
- Add Thai eggplants. Simmer for 3 minutes.
Step 4. Finishing Touches and Serving
- Finally, add Thai basil. Stir and simmer for 2 minutes.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Waiting for the red oil to appear is crucial for releasing the aromas and flavors of the curry paste.
- To enjoy the dish best, take a spoonful of curry and pour it over a mouthful of rice and eat it immediately to prevent the rice from absorbing all the sauce.
Nutrition
- N/A
FAQs
1. Can I use pre-made red curry paste?
Absolutely! Pre-made paste is a great convenience. Just be sure to check the ingredient list and adjust the amount of chili according to your spice preference.
2. What kind of chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal as they stay moist and tender during cooking. Chicken breasts can be used but tend to dry out more easily.
This Thai Red Curry Chicken recipe delivers a truly authentic taste experience, showcasing the perfect blend of spicy, sweet, and creamy flavors. From the vibrant color to the rich aroma, this dish is a feast for all the senses. Enjoy this delicious and satisfying meal, and don't hesitate to experiment with different vegetables or proteins to make it your own!